Lemon Chicken Orzo Soup
Author: Liz Bokisch
Serves: 4 bowls
- 1 leek, chopped
- 2 celery ribs, chopped
- ½ cooked chicken, taken off bone and in bite sized pieces
- 5 cups chicken stock
- ½ cup orzo
- 1 preserved lemon rind, finely chopped
- handful fresh dill, roghly chopped
- In a large stock pot, heat 1 tablespoon of olive oil and add chopped leek and celery. Cook until soft but not browned, (~ 5 minutes), stirring often.
- Add the chicken stock (or water is an option) and bring to a boil.
- Add the orzo and preserved lemon, cook to al dente (~8 minutes)
- Take off the heat and add the chicken and dill.
It really is that easy! Serve this with a cheese platter or a salad and some crusty french bread. You won't want to stop at one bowl.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/lemon-chicken-orzo-soup
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